150g broccoli florets
3 tablespoons raw cashew nuts
1 tablespoon pine nuts, lightly toasted
30g parmesan cheese, grated finely
Pinch sea salt flakes
¼ cup extra-virgin olive oil
Blend all ingredients together in a blender until combined. Do not over blend as you still want a little texture.
Use as a dip or sauce with pasta.
NOTE: Store leftover pesto in the fridge and drizzle a little olive oil over the top before storing.